Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.8
5.2
Journals
Foods
Special Issues
Advance in Bioactive Compounds Derived from Marine Origin Foods
share announcement

Advance in Bioactive Compounds Derived from Marine Origin Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".

Deadline for manuscript submissions: closed (12 February 2023) | Viewed by 17541

Special Issue Editors

Dr. Ermelinda Prato

E-Mail Website
Guest Editor
Institute of Water Research (IRSA), Italian National Research Council (CNR), Taranto, Italy
Interests: marine byproduct; bioactive compounds; functional properties; seafood; fish discards; by-products valorization; health benefits
Special Issues, Collections and Topics in MDPI journals
Dr. Francesca Biandolino

E-Mail Website
Guest Editor
Institute of Water Research (IRSA), Italian National Research Council (CNR), Taranto, Italy
Interests: marine environment; seafood; fish wastes; nutritional quality assessment; bioactive compounds; marine food resource; health benefit
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue aims to collected relevant papers on recent advances of the bioactive compounds related to seafood and their by-products, with particularly interest on composition, chemistry and safety aspects.

It is known that the main potential of seafood lies in the fact that they are have ability to become a source of bioactive compounds (polyunsaturated fatty acids, essential amino acids, minerals, proteins, etc.), which have many human health benefits.

Moreover, seafood processing industry produces large amounts of by-products every year and their conversion leads to into economically attractive products, contributing to circular economy with the develop of high added value compounds with not only environmental, but also financial advantages to the pharmaceutical, nutraceutical and cosmeceutical sector.

Seafood by-products contain valuable biomolecules and knowledge of their quality and composition is a necessity to bring more value from what is now considered a waste.

In this Special Issue are welcomes reviews or manuscripts describing original research related to chemistry, quality of seafood.

Dr. Ermelinda Prato
Dr. Francesca Biandolino
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • seafood composition
  • nutrition properties
  • functional and bioactive compounds
  • seafood quality
  • by-products valorization
  • health benefits

Published Papers (7 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Review

16 pages, 912 KiB  
Article
Can Glyphosate and Temperature Affect the Nutritional Lipid Quality in the Mussel Mytilus galloprovincialis?
by Francesca Biandolino, Ermelinda Prato, Asia Grattagliano and Isabella Parlapiano
Foods 2023, 12(8), 1595; https://doi.org/10.3390/foods12081595 - 09 Apr 2023
Cited by 1 | Viewed by 1513
Abstract
Mussels are an important source of the essential omega-3 polyunsaturated fatty acids (n-3 PUFAs), which play a critical role in human health, preventing a variety of diseases. This study aimed to evaluate, for the first time, the combined effect of glyphosate (Gly) and [...] Read more.
Mussels are an important source of the essential omega-3 polyunsaturated fatty acids (n-3 PUFAs), which play a critical role in human health, preventing a variety of diseases. This study aimed to evaluate, for the first time, the combined effect of glyphosate (Gly) and culturing temperature on the lipid content and fatty acid (FA) profile of the Mediterranean mussel M. galloprovincialis. In addition, a number of lipid nutritional quality indices (LNQIs) were applied as important tools to assess the nutritional value of food. Mussels were exposed for 4 days to two Gly concentrations (1 mg/L, 10 mg/L) and two temperatures (T°: 20–26 °C). Statistical analysis showed significant effects of T°C, Gly, and T°C × Gly interaction (p < 0.05) on the lipid and FA profiles of M. galloprovincialis. Mussels exposed to 10 mg/L Gly at 20 °C showed a decrease in eicosapentaenoic (EPA, from 14.6% to 12% of total FAs) and docosahexaenoic acids (DHA, from 10% to 6.4% of total FAs), compared to the control mussels. Both stressors caused a considerable decrease in n-3 PUFAs, which resulted in a less favorable n-6/n-3 PUFA ratio. Overall, this study demonstrated a decline in the nutritive values of mussels, most prominently in groups exposed to 10 mg/L Gly at a temperature of 20 °C and in those exposed to a temperature of 26 °C. This was confirmed by such LNQIs as EPA + DHA, PUFA/Saturated FAs, atherogenic and thrombogenic indices (AI and TI), the health promoting index (HPI), and the unsaturation index (UI). Further investigations into chronic exposure to both stressors are desirable to predict the impacts on aquatic ecosystems and food quality. Full article
(This article belongs to the Special Issue Advance in Bioactive Compounds Derived from Marine Origin Foods)
►▼ Show Figures

Figure 1

17 pages, 2544 KiB  
Article
Purification and Characterization of the Enzyme Fucoidanase from Cobetia amphilecti Utilizing Fucoidan from Undaria pinnatifida
by Shu Liu, Qiukuan Wang, Zhenwen Shao, Qi Liu, Yunhai He, Dandan Ren, Hong Yang and Xiang Li
Foods 2023, 12(7), 1555; https://doi.org/10.3390/foods12071555 - 06 Apr 2023
Cited by 1 | Viewed by 2180
Abstract
Fucoidanase is an unstable enzyme with high specificity that requires a large about of time to screen it from microorganisms. In this study, enzymatic hydrolysis was used to produce low-molecular-weight fucoidan from microorganisms via the degradation of high-molecular-weight fucoidan without damage to the [...] Read more.
Fucoidanase is an unstable enzyme with high specificity that requires a large about of time to screen it from microorganisms. In this study, enzymatic hydrolysis was used to produce low-molecular-weight fucoidan from microorganisms via the degradation of high-molecular-weight fucoidan without damage to the sulfate esterification structure of oligosaccharide. The microbial strain HN-25 was isolated from sea mud and was made to undergo mutagenicity under ultraviolet light. Fucoidanase was extracted via ultrasonication and its enzymatic activity was improved via optimization of the ultrasonic conditions. The enzymatic properties and degradation efficiency of fucoidanase were characterized. The microbial strain HN-25 is a Gram-negative aerobic and rod-shaped-cell bacterium, and therefore was identified as Cobetia amphilecti via 16s rDNA. The results proved that fucoidanase is a hydrolytic enzyme with a molecular weight of 35 kDa and with high activity and stability at 30 °C and pH 8.0. The activity of fucoidanase was significantly enhanced by sodium and calcium ions and inhibited by a copper ion and ethylenediaminetetraacetate (EDTA). There was a significant decrease in the molecular weight of fucoidan after enzymatic hydrolysis. The low-molecular-weight fuicodan was divided into four fractions, mainly concentrated at F3 (20~10 kDa) and F4 (≤6 kDa). These consequences suggest that fucoidanase obtained from Cobetia amphilecti is stable and efficient and could be a good tool in the production of bioactive compounds. Full article
(This article belongs to the Special Issue Advance in Bioactive Compounds Derived from Marine Origin Foods)
►▼ Show Figures

Figure 1

12 pages, 1681 KiB  
Article
Role of Stingray (Himantura signifier) Non-Protein Nitrogenous Fraction on the Oxidative Stability of Lipid and Myoglobin
by Worawan Panpipat, Jutaporn Limsuwanmanee, Ling-Zhi Cheong and Manat Chaijan
Foods 2023, 12(2), 274; https://doi.org/10.3390/foods12020274 - 07 Jan 2023
Cited by 1 | Viewed by 1769
Abstract
Non-protein nitrogen (NPN) is abundant in stingray (Himantura signifier) muscle, which also has in vitro antioxidant activity. In this study, NPN from stingray muscle was further investigated for its antioxidant properties in lecithin liposome and oxymyoglobin model systems to validate its [...] Read more.
Non-protein nitrogen (NPN) is abundant in stingray (Himantura signifier) muscle, which also has in vitro antioxidant activity. In this study, NPN from stingray muscle was further investigated for its antioxidant properties in lecithin liposome and oxymyoglobin model systems to validate its protective impact against lipid and myoglobin oxidations during storage for 120 min at various temperatures (4, 25, and 60 °C). NPN solution (10 ppm nitrogen) was added to the lecithin liposome system at different concentrations (0, 0.5, 1, 5, and 10% (v/v)) to investigate its effects on lipid stability by measuring the conjugated diene (CD), peroxide value (PV), and thiobarbituric acid reactive substances (TBARS) contents. In the oxymyoglobin system, NPN solution (10 ppm nitrogen) was also added at different concentrations (0, 0.5, 1, 5, and 10% (v/v)) to the oxymyoglobin solution in order to examine its effect on the stability of myoglobin by determining the contents of oxymyoglobin, metmyoglobin, and protein carbonyl. According to the findings, in all NPN concentrations, the system incubated at 4 °C had the lowest levels of lipid oxidation as measured by CD, PV, and TBARS values, and the lowest levels of myoglobin oxidation. At all incubating temperatures, the oxymyoglobin and lipid oxidation of all model systems tended to rise with the lengthening of the incubation duration. With the addition of 5% NPN, however, the lowest CD, PV, TBARS, oxymyoglobin oxidation, metmyoglobin formation, and protein carbonyl content were all observable, and the remarkable result was discovered during incubation at 4 °C. The results indicate that stingray NPN, especially at 5%, can be used to delay lipid and myoglobin oxidation, particularly at 4 °C. In order to prolong the shelf life of products with dark-fleshed fish and red meat, stingray NPN might be used as an alternative antioxidant to delay the oxidation of lipid and myoglobin during cold chain storage. Full article
(This article belongs to the Special Issue Advance in Bioactive Compounds Derived from Marine Origin Foods)
►▼ Show Figures

Figure 1

16 pages, 1995 KiB  
Article
Fish By-Product Valorization as Source of Bioactive Compounds for Food Enrichment: Characterization, Suitability and Shelf Life
by Adrián Honrado, Sara Rubio, José Antonio Beltrán and Juan Calanche
Foods 2022, 11(22), 3656; https://doi.org/10.3390/foods11223656 - 16 Nov 2022
Cited by 2 | Viewed by 2154
Abstract
Fish processing generates many by-products, which are mainly destined for aquaculture feed. However, these by-products have interesting nutritional properties and could still be used for human consumption, thus promoting circular economy. Therefore, this study focused on evaluating the shelf life of mechanically deboned [...] Read more.
Fish processing generates many by-products, which are mainly destined for aquaculture feed. However, these by-products have interesting nutritional properties and could still be used for human consumption, thus promoting circular economy. Therefore, this study focused on evaluating the shelf life of mechanically deboned and dried meat (MDDM) of sea bass based on the lipid oxidation criterion (TBARS). The effect of a tocopherol-based antioxidant was also evaluated, and changes in the fatty acid profile were studied. For that, samples with and without antioxidant were stored at three temperatures (37, 55, and 65 °C) for 50 days. This allowed its modelling according to the Arrhenius model. The results showed a shelf life for MDDM of 220 days at 20 °C without the addition of antioxidant. When antioxidant was added, a high protective effect against oxidation and preservation of unsaturated fatty acids was perceived, avoiding nutritional losses and negative sensory effects, reducing EPA and DHA losses by 75% and 72%, respectively. In conclusion, the stability of MDDM from sea bass was demonstrated, making possible its incorporation into other food matrices. Full article
(This article belongs to the Special Issue Advance in Bioactive Compounds Derived from Marine Origin Foods)
►▼ Show Figures

Figure 1

15 pages, 3228 KiB  
Article
Shrimp Lipid Prevents Endoplasmic Reticulum-Mediated Endothelial Cell Damage
by Zin Zin Ei, Soottawat Benjakul, Natchaphol Buamard, Kittichate Visuttijai and Pithi Chanvorachote
Foods 2022, 11(19), 3076; https://doi.org/10.3390/foods11193076 - 04 Oct 2022
Cited by 1 | Viewed by 1860
Abstract
Shrimp contains a fat that benefits cardiovascular function and may help in the prevention of diseases. The stress of essential cellular organelle endoplasmic reticulum (ER) is linked to endothelial dysfunction and damage. This research aimed at investigating the effect of shrimp lipid (SL) [...] Read more.
Shrimp contains a fat that benefits cardiovascular function and may help in the prevention of diseases. The stress of essential cellular organelle endoplasmic reticulum (ER) is linked to endothelial dysfunction and damage. This research aimed at investigating the effect of shrimp lipid (SL) on endothelial cells in response to ER stress, as well as the underlying mechanisms. Human endothelial cells were pretreated with SL (250 and 500 μg/mL) for 24 h, and treated with 0.16 μg/mL of Thapsigargin (Tg) for 24 h. The apoptosis and necrosis were detected by Hoechst 33342/propidium iodide (PI) co-staining. Cellular signaling pathways and ER stress markers were evaluated by Western blot analysis and immunofluorescence. SL protected against ER-induced endothelial cell apoptosis. According to the results, the viability of EA.hy926 cells treated with Tg alone was 44.97 ± 1%, but SL (250 μg/mL) pretreatment increased cell viability to 77.26 ± 3.9%, and SL (500 μg/mL) increased to 72.42 ± 4.3%. SL suppressed the increase in ER stress regulator glucose-regulated protein 78 (GRP78) and attenuated the RNA-dependent protein kinase-like ER eukaryotic initiation factor-2α kinase (PERK) and inositol-requiring ER-to-nucleus signaling protein 1 (IRE1) pathways. SL could inhibit cell damage by reducing the ER-related apoptosis protein, C/EBPα-homologous protein (CHOP), induced by ER stress. Taken together, we found the protective effect and mechanism of SL in protecting ER stress-induced endothelial cell apoptosis through suppression of the ER stress pathway. The findings may support the potential use of SL as an approach with a protective effect on endothelial cells. Full article
(This article belongs to the Special Issue Advance in Bioactive Compounds Derived from Marine Origin Foods)
►▼ Show Figures

Figure 1

8 pages, 7805 KiB  
Communication
A Sulfated Abalone Polysaccharide Inhibited SARS-CoV-2 Infection of Vero E6 Cells In Vitro
by Jinghe Sun, Shuang Song, Chunqing Ai, Beiwei Zhu and Jingfeng Yang
Foods 2022, 11(18), 2865; https://doi.org/10.3390/foods11182865 - 16 Sep 2022
Cited by 2 | Viewed by 1246
Abstract
Sulfate polysaccharides, such as heparin sulfate, have been found to have inhibitory activity against SARS-CoV-2. An abalone polysaccharide, AGSP, was deeply sulfate modified using the chlorosulfonic acid/pyridine method, yielding S-AGSP. AGSP and S-AGSP inhibitions of SARS-CoV-2 infection of Vero E6 cells were tested [...] Read more.
Sulfate polysaccharides, such as heparin sulfate, have been found to have inhibitory activity against SARS-CoV-2. An abalone polysaccharide, AGSP, was deeply sulfate modified using the chlorosulfonic acid/pyridine method, yielding S-AGSP. AGSP and S-AGSP inhibitions of SARS-CoV-2 infection of Vero E6 cells were tested in vitro. The interference of AGSP or S-AGSP on the binding interaction between the SARS-CoV-2 spike protein and angiotensin-converting enzyme was tested using a biolayer interferometry assay. Results showed that S-AGSP, above a concentration of 1.87 µg/mL, significantly inhibited SARS-CoV-2 infection of Vero E6 cells. Compared with AGSP, S-AGSP obviously weakened the affinity between the SARS-CoV-2 spike protein and ACE2. The polysaccharide’s sulfate content played a vital role in influencing the binding affinity of spike protein to ACE2. Therefore, S-AGSP has potential as a COVID-19 competitive inhibitor as well as a candidate to be repurposed as a prophylactic COVID-19 therapeutic. Full article
(This article belongs to the Special Issue Advance in Bioactive Compounds Derived from Marine Origin Foods)
►▼ Show Figures

Graphical abstract

Review

Jump to: Research

35 pages, 2132 KiB  
Review
Brown Algae as Functional Food Source of Fucoxanthin: A Review
by Nur Akmal Solehah Din, ‘Ain Sajda Mohd Alayudin, Noor-Soffalina Sofian-Seng, Hafeedza Abdul Rahman, Noorul Syuhada Mohd Razali, Seng Joe Lim and Wan Aida Wan Mustapha
Foods 2022, 11(15), 2235; https://doi.org/10.3390/foods11152235 - 27 Jul 2022
Cited by 40 | Viewed by 6134
Abstract
Fucoxanthin is an algae-specific xanthophyll of aquatic carotenoid. It is prevalent in brown seaweed because it functions as a light-harvesting complex for algal photosynthesis and photoprotection. Its exceptional chemical structure exhibits numerous biological activities that benefit human health. Due to these valuable properties, [...] Read more.
Fucoxanthin is an algae-specific xanthophyll of aquatic carotenoid. It is prevalent in brown seaweed because it functions as a light-harvesting complex for algal photosynthesis and photoprotection. Its exceptional chemical structure exhibits numerous biological activities that benefit human health. Due to these valuable properties, fucoxanthin’s potential as a potent source for functional food, feed, and medicine is being explored extensively today. This article has thoroughly reviewed the availability and biosynthesis of fucoxanthin in the brown seaweed, as well as the mechanism behind it. We included the literature findings concerning the beneficial bioactivities of fucoxanthin such as antioxidant, anti-inflammatory, anti-obesity, antidiabetic, anticancer, and other potential activities. Last, an additional view on its potential as a functional food ingredient has been discussed to facilitate a broader application of fucoxanthin as a promising bioactive compound. Full article
(This article belongs to the Special Issue Advance in Bioactive Compounds Derived from Marine Origin Foods)
►▼ Show Figures

Graphical abstract

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-7
Back to TopTop